About the bake
Make this delicious traditional Christmas pudding ahead of time and reheat on Christmas day for a beautiful dessert after you have finished your festive turkey. This would also make a very special gift for friends and family.
Method
Step 1:
Place all the fruits in a large mixing bowl with the beer and rum, cover and leave to soak overnight.
Step 2:
Next day, stir in the rest of the ingredients, stirring well to combine.
Step 3:
Divide between 2 1.2 litre (2 pint) greased pudding basins (leaving room for the puddings to rise) and smooth the tops.
Step 4:
Cover with a lid or a double thickness of pleated greaseproof paper, then with a double thickness of pleated foil.
Step 5:
Tie securely and place in 1 or 2 large pans and pour in boiling water to come halfway up the basins.
Step 6:
Cover and cook for 6 hours, topping up with boiling water as needed.
Step 7:
Cool completely, then wrap in fresh greaseproof paper and foil.
Step 8:
Store in a cool, dark place until needed. The puddings will keep for 3 months.
Step 9:
To reheat simply steam the puddings for 2 hours.
Ingredients
For the Pudding
- 225g Billington's Unrefined Molasses Sugar
- 225g Sultanas
- 175g Suet (shredded)
- 225g Raisins
- 225g Breadcrumbs
- 100g Candied peel (chopped)
- 110g Apricot (dried & chopped)
- 1 tsp Nutmeg (grated)
- 100g Prunes (pitted & chopped)
- 1 tsp Cinnamon (ground)
- 150ml Beer
- 1 tsp Ginger (ground)
- 4 tbsp Rum
- 1pinch Cloves (ground)
- 4 Free range medium eggs (beaten)
- 225g Billington's Unrefined Molasses Sugar
Utensils
- Mixing bowl
- 2x Pudding tins
- Greased proof paper
Recipe Reviews
I haven't made this yet, but intend to. I spend the winter months in Thailand and I would very much like to take a few of these as presents for some Brit expat friends. For travelling, can I take them out of the pans, if so, what should I do with them, and when it is time to eat them, how to warm them up? I would so appreciate your help. Thank you.
Hi
If you need to remove the Christmas puddings from the tins as you want to reuse the tin to make more, I would recommend purchasing some cheaper plastic pudding basins with lids to transport your puds and for the recipient to steam them in. These can be found at most good bakeware stores.
Happy Baking
Ingredients
For the Pudding
- 225g Billington's Unrefined Molasses Sugar
- 225g Sultanas
- 175g Suet (shredded)
- 225g Raisins
- 225g Breadcrumbs
- 100g Candied peel (chopped)
- 110g Apricot (dried & chopped)
- 1 tsp Nutmeg (grated)
- 100g Prunes (pitted & chopped)
- 1 tsp Cinnamon (ground)
- 150ml Beer
- 1 tsp Ginger (ground)
- 4 tbsp Rum
- 1pinch Cloves (ground)
- 4 Free range medium eggs (beaten)
- 225g Billington's Unrefined Molasses Sugar
Utensils
- Mixing bowl
- 2x Pudding tins
- Greased proof paper